Fregola sarda salad
Combine the balsamic and oil in a bowl, season. Cook the fregola sarda in salted water until al dente, drain, add to the sauce with the tomatoes, celery, caper berries and herbs, mix.
Combine the oil, garlic, paprika and salt. Coat the octopus tentacles with the mixture.
With the lid on, grill the octopus over/on a medium heat (approx. 200°C) for approx. 20 mins., turning occasionally. Cut the octopus tentacles in half, serve with the fregola sarda salad.